Here’s the perfectly healthy, light and fresh, feel-good antidote for all those goodies I know you’ll be nibbling on this holiday season – a bright, lemony and delicious Brussels sprouts salad!

If you haven’t had raw Brussels sprouts before, you might be a little hesitant to try this. I get that. But here’s what most people don’t realize about Brussels sprouts: It’s only when you cook them – and do it badly – that your kitchen fills up with that lovely aroma of dirty gym socks.

That’s not going to happen with this salad. Here’s why: We’re going to enjoy our little cabbages raw, sliced thin, and drenched in an awesome lemon vinaigrette. And to seal the deal, this salad gets a magical seasonal sprinkling of dried cranberries, almond slivers and, yes, chopped bacon. Doesn’t sound like a plateful of yuletide yuck now does it?

Ready to try this one? OK, let’s go …

The first step is to make the lemon vinaigrette. Just whisk the ingredients together in a small bowl or shake in a jar with a tight-fitting lid. That’s done.

Next prep the Brussels sprouts. First pull off any wilted leaves. If you’re still a little wary of bitterness, then go ahead and cut each sprout in half and then cut the stem out by making an upside-down “V” notch with your knife.

Next, carefully slice each Brussels sprout lengthwise as thin as you like and place them in a large mixing bowl. Pour half of the lemon vinaigrette over the sprouts and let them soak up the goodness. If you want to be sure they’re good and drenched, place the bowl in the fridge for up to 30 minutes.

Now you’ll want to fry up some crispy bacon, and rough chop the strips into chunks. Likewise, chop up the head of Romaine. Now toss the sprouts and everything else together. Plate and serve with the lemon vinaigrette on the side.

That’s it – a salad with some of the most delicious Brussels sprouts you’ve ever tasted guaranteed to make your season bright.

Enjoy and Happy Holidays!

Fresh & Savory Brussels Sprouts Salad with Lemon Vinaigrette

December 18, 2016

Ingredients

1/2 pound Brussels sprouts, trimmed and sliced thin

1 head of Romaine lettuce, chopped

1/2 cup dried cranberries

1/2 cup slivered almonds

2-3 strips of cooked and chopped bacon

Lemon Vinaigrette

1 clove garlic, minced

3 Tbsp red wine vinegar

1 Tbsp lemon juice

1/3 cup olive oil

1 Tbsp Dijon mustard

Salt & pepper, to taste

Directions

1Make the lemon vinaigrette first...just add all the ingredients to a medium mixing bowl and whisk vigorously until combined. Set aside

Haha,Amy you and I must be soul sisters. I don’t pretend to love Brussels Sprouts. I make them mostly for my husband. I actually really enjoyed this recipe. I fount the texture and freshness better suited to my taste. I hope you enjoyed. :)